Italian Sausage Pappardelle

• 8 oz Italian sausage (sweet or hot)
• 12 oz pappardelle pasta
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil leaves for garnish

Steps

1. 1 Cook the pappardelle according to package instructions until al dente; drain and set aside.
2. 2 While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add the Italian sausage, breaking it into small pieces with a spoon, and cook until browned and cooked through.
4. 4 Add the diced onion and cook until softened, then stir in the garlic.
5. 5 Pour in the crushed tomatoes, and add the dried basil, oregano, and red pepper flakes if using. Season with salt and pepper.
6. 6 Simmer the sauce for about 10 minutes, allowing flavors to meld.
7. 7 Toss the cooked pappardelle into the sauce, coating it well. Sprinkle with Parmesan cheese if desired.
8. 8 Garnish with fresh basil leaves before serving.

Nutrition

Tips

• For a gluten-free option, ensure your pasta is labeled gluten-free.
• Customize the spice level by choosing mild or hot Italian sausage.
• Add a splash of pasta water to loosen the sauce if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth in a saucepan over medium heat.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with warm, crusty bread for a complete meal.

FAQ